Advertisement
Easy
By Jean Nel
Published 2014
The best cut for kebabs is from the leg of the lamb. It’s more tender than the shoulder part.
Heat the butter and oil in a pan. Fry the onions until softened. Stir in the garlic, ginger, curry powder, turmeric and sugar for a minute. Add vinegar, chutney and sherry and bring to the boil. Season. Take off the heat and cool down to room temperature.
Place the cubed lamb in a bowl, add the curry marinate and coat evenly. Add the bay leaves, cover and marinate for 6 to 24 hours, sti